1 1/8 c. all-purpose flour
1/4 tsp. salt
1/2 c. plus 2 Tbsp. shortening
4 oz. Baker’s German Sweet Chocolate Bar
1/4 c. evaporated milk
8 oz. cream cheese, softened
1 c. powdered sugar
8 oz. whipped topping
**Go here for a tutorial for making a perfect pie crust. For the crust, stir flour and salt together. Add shortening on top. Cut in shortening with a pastry blender or two knives until the mixture forms pea-sized pieces. Add a few Tbsp. ice water (ice water prevents the shortening from melting) and work into mixture with a fork, pushing aside the moistened portions. Sprinkle ice water, 1 Tbsp. at a time on dry areas, and continue working moistened parts to the side until all the dough is moist.
Form dough into a ball. Press dough ball with the palm of your hand to flatten a bit. Roll out on floured surface until about 2″ wider than your pie plate. Scrape dough underneath with a metal spatula for a clean release from the counter top. Fold dough in fourths to transfer easily to the pie plate. Align dough so it overhangs by about 2″, then unfold.
Trim dough so it hangs over the pie plate by about 1″. If some areas are scant, grab a piece of trimmed dough and use a few dabs of ice water to “glue” it to the area. Fold dough under so a little of it sticks above the pie plate. Now flute the edges using two of your fingers as support on one hand and your index finger on the other hand to press the dough between your fingers. Be sure to press down so the dough will be right up against the pie plate. This will prevent shrinking.
Prick the bottom and edges with a fork so the crust can breathe while baking. Bake at 475 degrees Fahrenheit for 12-15 minutes, or until edges are golden brown. Let cool completely, then make filling.
For the filling, melt chocolate with the evaporated milk in a small saucepan over the stovetop on a low heat. You can use a double boiler, but I didn’t. Stir often. When all the chocolate is melted and the mixture is smooth, allow it to cool a little bit while you make the other portion. In the bowl of an electric mixer, whip together the cream cheese and powdered sugar. Pour in the chocolate mixture and mix until smooth. Fold in whipped topping. Spread into pie crust, top with chocolate shavings if desired and refrigerate until ready to serve.